Summer Squash Flatbread
TM6 TM5

Summer Squash Flatbread

3.8 ( 8 ratings )

Ingredients

  • 8 ½ oz all-purpose flour plus extra to dust
  • 3 oz whole wheat flour
  • 6 oz water
  • 1 tsp baking powder
  • ½ tsp salt divided
  • 1 oz Parmesan cheese cubed
  • 1 lemon thin peel only, no pith
  • ½ tsp whole black peppercorns
  • 2 garlic cloves
  • 3 green onions white and green parts, divided
  • 6 oz ricotta cheese
  • 1 oz whole milk
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp extra virgin olive oil divided
  • 2 oz yellow squash thinly sliced rounds
  • 2 oz zucchini thinly sliced rounds
  • 6 oz cherry tomatoes halved

Nutrition
per 1 piece
Calories
160 kcal / 669 kJ
Protein
6 g
Fat
5 g
Carbohydrates
23 g
Fiber
2 g

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